Nuoc mam is essential in a number of Vietnamese dishes, including Banh Xeo - Crispy Vietnamese Pancakes, spring rolls, rice paper roll wraps etc. Although the dipping sauce is made up of a key list of ingredients, the amount used varies depending on personal taste and it's the delicate balance of sweet, sour, salty that makes it a hit. I like mine quite flavoursome and more on the sour salty side with a decent hit of garlic and chilli. There's no kissing me afterwards!
In learning to cook Vietnamese cuisine, I would ask mum how much of an ingredient to use and the answer would often be a bit of this or that, then taste it and add this or that to adjust it. None of this, 1cup of that with 2 tablespoons of this. So over the years, I've learnt to make up the sauce as I go too. Only today did I measure it out so I could write up the recipe for it! So if you prefer to follow a recipe to start off with, here it is ...
In learning to cook Vietnamese cuisine, I would ask mum how much of an ingredient to use and the answer would often be a bit of this or that, then taste it and add this or that to adjust it. None of this, 1cup of that with 2 tablespoons of this. So over the years, I've learnt to make up the sauce as I go too. Only today did I measure it out so I could write up the recipe for it! So if you prefer to follow a recipe to start off with, here it is ...
Ingredients
| 2 cups warm or hot water 1/4 cup fish sauce 1/4 cup freshly squeezed lime juice 1/4 cup sugar 2 tablespoons of sambal olek / ground chilli 6 cloves of garlic, squashed and finely diced up |  |
How to make it
1. In a large bowl, combine the water, fish sauce and sugar until dissolved. I find using a mini whisk makes it easier if you have one.
2. Add the garlic, lime and sambal olek, making sure you scoop up the vinegary liquid in the jar with it too.
3. Taste it and adjust the balance and intensity of flavours as needed.
4. Store it in a jar in the fridge ready to use. It generally lasts in there for at least a month or even more, so doing a big batch is super handy.
Beware, the garlic breath hangs around the next day too!
2. Add the garlic, lime and sambal olek, making sure you scoop up the vinegary liquid in the jar with it too.
3. Taste it and adjust the balance and intensity of flavours as needed.
4. Store it in a jar in the fridge ready to use. It generally lasts in there for at least a month or even more, so doing a big batch is super handy.
Beware, the garlic breath hangs around the next day too!
